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  1. 4 Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

  2. 3 Acta Physiologiae Plantarum

  3. 2 Acta Biochimica Polonica

  4. 2 Acta Biologica Cracoviensia. Series Botanica

  5. 2 Acta Scientiarum Polonorum. Technologia Alimentaria

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  1. 4 Szwajgier D.

  2. 2 Fornal L.

  3. 2 Klepacka J.

  4. 2 Klimczak I.

  5. 2 Malecka M.

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  1. 1 2022

  2. 1 2016

  3. 1 2011

  4. 2 2010

  5. 1 2009

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1

The effect of some phenolics on growth of Stagonospora curtisii [Berk.] Sacc. [Phoma narcissi [Aderh.] Boerema, De Gruyter et Noordel., Comb. Nov.] in vitro

100%
Saniewska A.
Phytopathologia Polonica
|
1995
|
tom 10
2

Study on antioxidant activity of phenolic acids present in coffee

84%
Konczal M., Zielinski R.
Towaroznawcze Problemy Jakości. Polskie Towarzystwo Towaroznawcze
|
2008
|
nr 2
72-79
3

Novel, ferulic acid esterases from Bifidobacterium sp. produced on selected synthetic and natural carbon sources

84%
Szwajgier D., Dmowska K.
Acta Scientiarum Polonorum. Technologia Alimentaria
|
2010
|
tom 09
|
nr 3
305-318
Background. Ferulic acid esterases (or feruloyl esterases), a common group of hydrolases are very well distributed in the plant kongdom. The fungal feruloyl esterases were very extensively studied whereas probiotic lactic acid bacteria as the source of this enzyme were generally omitted. Free phenolic acids - strong antioxidants can be released from the dietary fiber by the action of intestinal lactic acid bacteria. The aim of this study was to examine the three probiotic Bifidobacterium strains to produce extracellular FAE on different synthetic and natural carbon sources. Material and methods. Studies were carried out using Bifidibacterium strains (B. ani- malis Bi30, B. catenulatum KD 14 and B. longum KN 29). The strains were cultivated using minimal growth media containing selected natural and synthetic carbon sources: German wheat bran, rye bran, barley spent grain, isolated larchwood arabinogalactan, apple pectin, corn pectin, methyl esters of phenolic acids. The production of extracellular feruloyl esterase was estimated using the post cultivation supernatants and methyl ferulate. The concentration of ferulic acid released from the ester was determined using HPLC with DAD detection. Results. The most efficient bacterial strain for FAE production was B. animalis cultivated in the presence of methyl p-coumarate and methyl ferulate as the main carbon sources (14.95 nmol mr' min"1 and 4.38 nmol ml ' min"1, respectively). In the case of each FAE, the highest activity was obtained at 37°C (pH 6.3) in Theorell/Steinhagen buffer (B. animalis Bi30) or in Tris/HCl buffer (B. catenulatum KD14 and B. longum KN29). Taking under consideration all results, it should be noticed that the highest feruloyl esterase activities were obtained using synthetic methyl esters of phenolic acids. Conclusions. The presented results broaden the knowledge about the production of the feruloyl esterase by probiotic bacteria. Although the enzyme is only accessory during the hydrolysis of food components during intestinal digestion, some conclusions on the role of lactic acid bacteria in the release of food antioxidants phenolic acids can be established.
4

Biotransformation of ferulic acid by Lactobacillus acidophilus K1 and selected Bifidobacterium strains

84%
Szwajgier D., Jakubczyk A.
Acta Scientiarum Polonorum. Technologia Alimentaria
|
2010
|
tom 09
|
nr 1
45-59
Background. Lactic acid bacteria (LAB) were pointed out to produce ferulic acid es- terase. Except the release of phenolic acids front esterified forms, it was postulated that the biotransformations of these compounds can occur during the bacterial growth. In the presented work, the biotransformation of ferulic acid by Lactobacillus acidophilus KI and three Bifidibacterium strains (B. animalis Bi30, B. catenulatum KD 14 and B. longum KN 29) was studied. Material and methods. The microorganisms were grown in media containing methyl esters of phenolic acids as carbon sources. The feruloyl esterase activity as well as the contents of phenolic acids in supematants were estimated using HPLC-DAD. Results. The enzyme activity was evaluated using methyl ferulate exclusively, but p- -coumaric acid and another chromatographic peak (probably caffeic acid, but its identity was not positively confirmed by the DAD analysis) were present in reaction mixtures containing the supematants of Lactobacillus acidophilus KI cultivars with methyl p-coumarate or methyl syringate. Both peaks of p-coumaric acid and another phenolic compound were also present in the Solutions containing the supematants of B. catenulatum and B. longum grown in the presence of methyl vanillate and the supematants of B. animalis Bi30 grown using methyl p-coumarate, methyl syringate or methyl vanillate. Conclusions. The results suggest a distinct ability of the studied LAB strains to transform free ferulic acid yielding p-coumaric acid and probably caffeic acid although no mechanism involved in this transformation was proposed and closer characterised in the frames of this work.
5
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Content available

Effects of salinity stress on growth and phenolics of rice (Oryza sativa L.)

84%
Minh L. T., Khang D. T., Ha P. T. T., Tuyen P. T., Minh T. N., Quan N. V., Xuan T. D.
International Letters of Natural Sciences
|
2016
|
tom 57
This study was conducted to determine the correlation between of salinity stress on growth and phenolic compounds in rice. It was observed that salinity stress caused a significant decrease in shoot lengths, fresh and dry weights of all rice varieties. Under salinity stress, changes of chemical contents also differed among phenolic compounds and rice cultivars. Total phenolics and flavonoids, and contents of vanillin and protocatechuic acid in tolerant varieties were strongly increased, whereas in contrast, they were markedly reduced in the susceptible cultivar. Ferulic acid and p-coumaric acid were detected only in tolerance rice. Vanillin and protocatechuic acid may play a role, but ferulic acid and p-coumaric acid may be much involved in the tolerant mechanism against salinity stress. Ferulic acid and p-coumaric acid and their derivatives are potent to be exploited as promising agents to reduce detrimental effects of salinity stress on rice production.
6

Relations between ferulic acid content in wheat coat, and milling quality and colour of grain

84%
Klepacka J., Fornal L., Konopka S., Choszcz D.
Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
|
2002
|
tom 05
|
nr 2
Relations between the milling quality and colour of wheat grain, and the content of ferulic acid were studied. It was found that the content of ferulic acid in the bran of the analysed varieties of wheat is a statistically significant feature of a variety which depends on grain size. Next, the colour of wheat grain differentiates winter and spring varieties according to their technologic quality. The analysis of the correlation between the content of ferulic acid in the bran and the colour of wheat grain indicates relations between the colour specified as the average value of grey level occurrence and the content of ferulic acid. The higher the content of ferulic acid in the bran, the lower number of grey level determines the colour of wheat grain surface, i.e. the higher content of ferulic acid, the darker the colour of grain surface.
7

Ferulic acid uptake by soybean root in nutrient culture

84%
Ferrarese M. L. L., Ferrarese-Filho O., Rodrigues J. D.
Acta Physiologiae Plantarum
|
2000
|
tom 22
|
nr 2
8

Changes in phenolic acids of cherry laurel [Laurocerasus officinalis Oxygemmis] fruit during maturation

84%
Ayaz F. A.
Acta Biologica Cracoviensia. Series Botanica
|
2001
|
tom 43
Changes in phenolic acid content during the maturation of cherry laurel (Laurocerasus officinalis ‘Oxygemmis’) fruits were studied. Samples were obtained starting 40 days after flowering between May and July. In the fruits, p-coumaric, caffeic and ferulic acids (as cinnamics) and benzoic, 4-hydroxybenzoic, vanillic and 3,4-dihydroxybenzoic acids (as benzoics) were identified. The content of benzoic, 4-hydroxybenzoic, vanillic and caffeic acids started to increase from 6 to 12 WAF (weeks after flowering). The content of p-coumaric and ferulic acids, highest at 6 WAF, declined gradually until 11 WAF and increased again at 12 WAF. All phenolic acids except vanillic and ferulic acids began to decrease in the fruits harvested at 16 WAF, that is, the normal harvesting season. Although an increase in vanillic and ferulic acid content was observed in post-ripening between 13 and 16 WAF, the values were not statistically significant (P = 0.05) between stages. The highest content of phenolic acid in the cultivar was found for benzoic, caffeic and vanillic acids: 2.53, 1.05 and 0.86 mg/100g dry weight, respectively.
9

Carbohydrate and lipid status in soybean roots influenced by ferulic acid uptake

84%
De Lourdes L.Ferrarese M., De Souza N. E., Rodrigues J. D.
Acta Physiologiae Plantarum
|
2001
|
tom 23
|
nr 4
10
Content available remote

Influence of ferulic acid on circulatory prooxidant - antioxidant status during alkohol and PUFA induced toxicity

84%
Rukkumani R., Aruna K., Suresh P. V., Menon V. P.
Journal of Physiology and Pharmacology
|
2004
|
tom 55
|
nr 3
In recent years, there has been an escalation in alcohol abuse and inevitably, alcohol related disorders are becoming an increasingly important cause of morbidity and mortality. Alcohol is known to induce a dose dependent increase in lipid peroxidation. Alcohol related disabilities are more pronounced when taken along with diet rich in polyunsaturated fatty acid (PUFA). The present work aims at analysing the protective role of ferulic acid (FA), a naturally occurring nutritional component on alcohol and PUFA induced oxidative stress. Two different doses of ferulic acid, 20 mg/kg body weight and 40 mg /kg body weight were used for the study. The results showed that the levels of oxidative markers; thiobarbituric acid reactive substances (TBARS), hydroperoxides (HP) and levels of copper (Cu) and ferritin were increased significantly in plasma of alcohol, thermally oxidised PUFA (PUFA) and alcohol + PUFA groups, which were decreased significantly on treatment with both the doses of ferulic acid. The activities of enzymic antioxidants viz. superoxide dismutase (SOD), catalase (CAT), glutathione peroxidase (GPX) and non enzymic antioxidants like vitamin C, vitamin E, and reduced glutathione (GSH) and the levels of zinc (Zn) were significantly decreased in alcohol, PUFA and alcohol + PUFA groups which were improved significantly on treatment with both the doses of FA. The reduction in oxidative stress was more significant in 20 mg/kg body weight treatment groups compared to 40 mg/kg body weight. Thus from the results obtained, we conclude that FA effectively protects the system against alcohol and PUFA induced oxidative stress.
11

Polyphenol content and antioxidant activity of rye bran extrudates produced at varying parameters of extrusion process

67%
Gumul D., Korus J.
Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
|
2006
|
tom 09
|
nr 4
12

Natural phenolic acids may increase serum estradiol level in ovariectomized rats

67%
Zych M., Folwarczna J., Trzeciak H. I.
Acta Biochimica Polonica
|
2009
|
tom 56
|
nr 3
503-507
Natural phenolic acids are commonly present in plants consumed in the diet. Recently we have observed that different natural phenolic acids exert differential effects on the body mass gain in ovariectomized and non-ovariectomized female rats. The aim of the present study was to investigate the effects of ferulic, caffeic, p-coumaric and chlorogenic acids on serum estradiol and total cholesterol levels in ovariectomized and non-ovariectomized rats. The experiments were carried out on 3-month old female Wistar Cmd:(WI)WU rats, divided into following groups (n = 8 in each group): non-ovariectomized control rats and non-ovariectomized rats receiving ferulic, caffeic, p-coumaric or chlorogenic acids, sham-operated control rats, ovariectomized control rats and ovariectomized rats receiving the same phenolic acids. The phenolic acids were administered at a dose of 10 mg/kg p.o. daily for 4 weeks. Serum estradiol and total cholesterol levels on the next day after the last administration of the phenolic acids were examined. The phenolic acids did not affect serum estradiol or total cholesterol levels in non-ovariectomized rats. In ovariectomized rats, caffeic acid and to a lesser extent p-coumaric acid increased serum estradiol level, which effect correlated with a decreased body mass gain. All the phenolic acids decreased serum cholesterol level in ovariectomized rats. Concluding, the anti-obesity activity of some phenolic acids may be, at least partially, connected with estrogenic pathways.
13
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Content available

Response of maize, pea and radish roots to allelochemical stress

67%
Gmerek J., Politycka B.
Acta Biologica Cracoviensia. Series Botanica
|
2011
|
tom 53
|
nr 1
We examined whether allelochemical stress leads to increased lipoxygenase activity in roots of sweet maize (Zea mays L. ssp. saccharata), pea (Pisum sativum L.) and radish (Raphanus sativum L. var. radicula). The lipoxygenase activity of soluble and membrane-bound fractions was assessed in roots after exposure to ferulic and p-coumaric acids. Lipid peroxidation and membrane injury were determined as indicators of stress. Increased lipoxygenase activity of both studied fractions was followed by lipid peroxidation and plasma membrane injury. The results suggest the key role of lipoxygenase in plasma membrane injury during allelochemical stress caused by administration of hydroxycinnamic acids.
14

Feruloylated arabinoxylans as potential beer antioxidants

67%
Szwajgier D., Pielecki J., Targonski Z.
Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
|
2005
|
tom 08
|
nr 4
15

Release of free ferulic acid and feruloylated arabinoxylans from brewery's spent grain by commercial enzyme preparations

67%
Szwajgier D., Targonski Z.
Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
|
2006
|
tom 09
|
nr 1
Feruloylated arabinoxylans, obtained after enzymatic hydrolysis of arabinoxylans present in cereal by-products of food industry, can become a very attractive group of natural antioxidants that can be supplemented to human diet. In “in vitro” models, feruloylated arabinoxylans are more effective antioxidants towards low density lipoproteins oxidation and DPPH* free radicals “scavengers” than free ferulic acid. One possible way of obtaining bulk amounts of feruloylated arabinoxylans from industrial by-products (brewery’s spent grain, sugar beet pulp, wheat bran) is application of purified enzymes, xylanase and ferulic acid esterase, but this method is expensive. Another way of obtaining feruloylated arabinoxylans in industrial quantities is application of commercial enzyme preparations possessing many enzymatic activities towards non-starch polysaccharydes. In presented study, five commercial enzyme preparations were used in order to release feruloylated arabinoxylans from brewery’s spent grain: Celluclast, Viscozyme, Shearzyme, Cereflo and Ultraflo. All five enzyme preparations effectively released water-soluble esterified ferulic acid and free ferulic acid from brewery’s spent grain. Application of enzyme preparation Celluclast resulted in the highest yield of feruloylated arabinoxylans and in the lowest yield of free ferulic acid among all five preparations used, probably due to the lack of ferulic acid esterase activity in Celluclast. Enzyme preparations Viscozyme and Shearzyme very effectively released feruloylated arabinoxylans as well as free ferulic acid from brewery’s spent grain. The thermostabilities of xylanases in Viscozyme and Shearzyme were evaluated and attempt to partly inactivate ferulic acid esterases was made. It was proved, that heating of preparations Viscozyme and Shearzyme at 50°C prior addition to brewery’s spent grain resulted in decreased levels of free ferulic acid in solutions, whereas only a moderate decrease of feruloylated arabinoxylans concentrations occurred. In conclusion, it can be stated that enzyme preparations possessing except xylanase activity also ferulic acid esterase activity and other non-starch polysaccharides' hydrolases activities can be effectively used in order to obtain feruloylated arabinoxylans from brewery’s spent grain.
16

Comparative physiological effects of three allelochemicals and two herbicides on Dactylis glomerata

67%
Duran-Serantes B., Gonzales L., Reigosa M. J.
Acta Physiologiae Plantarum
|
2002
|
tom 24
|
nr 4
17

Arabinoxylan structure and properties

67%
Raczynska-Bojanowska K., Rybka K.
Hodowla Roślin, Aklimatyzacja i Nasiennictwo
|
1994
|
tom 38
|
nr 5
18

High performance liquid chromatography and photodiode array detection of ferulic acid in Rubus protoplasts elicited by O-glycans from Fusarium sp. M7-1

67%
Nita-Lazar M., Chevolot L., Iwahara S., Takegawa K., Furmanek A., Lienart Y.
Acta Biochimica Polonica
|
2002
|
tom 49
|
nr 4
So far only little data have been available concerning the eliciting capacity of well de­fined glycan molecules isolated from plant pathogens. This study brings new informa­tion about changes in plant cells caused by fungal pathogens. Sugar fractions derived from glycoproteins isolated from the fungus Fusarium sp. M7-1 have been tested here as signaling molecules. The ability of three O-glycan fractions (named in this work in- ducer I, II, III) to trigger responses in Rubus protoplasts has been examined. It was found that inducer III was the most efficient as it elicited changes in the levels of phenylpropanoid pathway intermediates in relation to phenylalanine-ammonia lyase (PAL) activation.
19

Screening of the wood-rotting fungi for laccase production: Induction by ferulic acid, partial purification, and immobilization of laccase from the high laccase-producing strain, Cerrena unicolor

67%
Luterek J., Gianfreda L., Wojtas-Wasilewska M., Rogalski J., Jaszek M., Malarczyk E., Dawidowicz A., Finks-Boots M., Ginalska G., Leonowicz A.
Acta Microbiologica Polonica
|
1997
|
tom 46
|
nr 3
20

Struktura i wlasciwosci antyoksydacyjne polifenoli ziarna kawowego

59%
Budryn G., Nebesny E.
Bromatologia i Chemia Toksykologiczna
|
2005
|
tom 38
|
nr 3
203-209
This paper reports results of studies on coffee polyphenols, including their content in coffee beans, relevant chemical reactions occurring during roasting, and antioxidative properties of individual polyphenol compounds and coffee brews. Potential application of coffee extracts as natural antioxidants, providing longer shelf-life of foodstuffs has been also reported.
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